Tuscan Lemon Muffins

I saw these Tuscan Lemon Muffins in the latest issue of Cooking Light and HAD to try them. I love lemon anything (scones, poppyseed bread, pie…) and at 186 calories and 6.2 grams of fat, these won’t break the calorie bank.

Ingredients:

7 9/10 oz all-purpose flour (1 3/4 cups)

3/4 cup granulated sugar

2 1/2 tsp baking powder

1/4 tsp salt

3/4 cup part-skim ricotta cheese

1/2 cup water

1/4 cup olive oil

1 Tbs grated lemon rind

2 Tbs fresh lemon juice

1 large egg, lightly beaten

Cooking spray

2 Tbs turbinado sugar

Directions:

Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 3 ingredients (through salt); make a well in center.

Ah, thanks. The “Tuscan” makes them sound particularly good, but I didn’t think lemons grew there. After finally discovering the yumminess that is Meyer lemons, though, I thought I’d ask. Going to give them a try.